42 beef red boeuf Recipes

beef chunks (palette or cote croisee), marrow beef bones, red onion or 3/4 big, carrots, red potatoes (grelots), worcestershire sauce, salt and ground pepper, butter and oil, beef broth (homemade or knorr type), italian drained tomatoes, tomato juice, fresh thyme, fresh parsley, bay leaf, cornstarch

beef cheeks or boneless beef chuck roast, grapeseed or vegetable oil, onions, coarsely chopped, baby carrots, peeled, dry red wine, by 1-inch) strips of orange zest

beef chuck, cut into chunks, smoked bacon, in 1 piece and cut into chunks, sea salt, freshly ground pepper, carrot, peeled and cut into chunks, spring onions or 1 leek, cut into chunks, butter, flour, cognac, red burgundy wine, garlic cloves, peeled and thinly sliced, bouquet garni

beef tenderloin, cut into 1-1/2 inch cubes, shallots, very finely minced, garlic cloves, minced, celery ribs, minced, chopped parsley, chopped fresh rosemary, fresh thyme leave, lemon , juice of, fresh ground pepper, salt, oil, unsalted butter, onion, minced, red wine, tomatoes, peeled, seeded and chopped, sugar, dijon mustard, lemon juice, chopped parsley, salt & freshly ground black pepper

bacon, beef stew meat , cut into 1-1/2 inch pieces, carrot, onion, sliced, flour, condensed beef broth, tomato paste, minced garlic cloves, thyme leaves, bay leaf, white pearl onion, mushroom, butter, red wine (like burgundy), salt, pepper

whole head garlic, dry red wine, thick bacon slices, cut into 1-inch-wide strips, boneless beef cross-rib roast, trimmed , cut into 1 1/2-inch pieces, onion, chopped, carrot, chopped, all purpose flour, tomato paste, fresh thyme sprigs, fresh sage sprigs, fresh rosemary sprigs, bay leaves, more) canned beef broth, pearl onions, baby carrots, trimmed, peeled, shiitake mushrooms, stemmed, quartered

extra-virgin olive oil, bacon, diced, beef chuck, cut into 1-inch cubes, kosher salt, fresh ground black pepper, carrot, sliced diagonally into 1-inch chunks, yellow onions, sliced, garlic, chopped (2 cloves), cognac (or good brandy), dry red wine (1 bottle. pick a good drinking wine like burgundy), beef broth, tomato paste, fresh thyme leave, unsalted butter, at room temperature, divided, all-purpose flour, frozen small whole onions, mushroom , stems discarded, caps thickly sliced, crusty bread (toasted or grilled ), garlic clove, cut in half, fresh flat-leaf parsley, chopped (optional)

lean beef , cut into 2-inch pieces, red wine, flour, smoked lean bacon, chopped, butter, carrots, peeled and sliced, onions, peeled and sliced, chopped garlic, veal stock, bay leaves, thyme, parsley, mushrooms, salt, freshly ground black pepper, boiled potatoes , for serving

beef , suitable for braising (1 lb. 10 oz.), onion, thyme, sage, bay leaf, celery ribs, orange rind, red wine, red wine vinegar, garlic cloves, peeled and quartered, fresh pork rinds or 5 oz thick-cut bacon, trimmed of fat, olive oil, carrots, peeled and cut into 1/4-inch slices, salt , to taste, fresh ground pepper (to taste), freshly grated nutmeg, to taste, about four pinches, bacon

beef shoulder or 1 lb chuck roast, cubed, water , to cover meat, salt, oil, onions, thinly sliced, red bell peppers, seeded & coarsely chopped, yellow bell pepper, seeded & coarsely chopped, green bell pepper, seeded & coarsely chopped, garlic cloves, minced, chili peppers (depending on the amount of heat wanted) or 1 -4 scotch bonnet pepper, minced (depending on the amount of heat wanted), tomatoes, seeded & chopped, red wine vinegar, salt , to taste, fresh ground black pepper , to taste

shin beef (i substituted chuck roast) or 2 1/2 lbs beef cheeks (i substituted chuck roast), olive oil, streaky bacon , cut into lardons (i substituted thinly sliced streaky beef for sukiyaki as i don tsp use bacon), shallot, peeled and left whole, carrot, finely chopped, onion, finely chopped, stalk celery, finely chopped, chestnut mushrooms, quartered (i substituted baby portobello or cremini mushrooms), bouquet garni (1 sprig thyme, 1 bay leaf, and a few stems of parsley tied together), tomato puree, red wine , ideally a burgundy (i used pinot noir), veal stock (i used beef stock) or 2 1/2 cups dark chicken stock (i used beef stock), salt & pepper, potatoes , such as desiree or maris piper (i used yukon gold), butter , cut into cubes, whole milk, double cream (i used a local brand of heavy cream with an especially high butterfat content)

boneless beef short ribs or 3 lbs bone-in beef short ribs or 1 1/2 lbs beef stew meat, olive oil, olive oil, carrots, peeled and cut into thirds, white pearl onions, thawed from frozen, garlic cloves, smashed, chervil, leaves chopped and stems reserved, juniper berries, crushed (optional), bay leaves, dry red wine, beef stock, carrots, peeled and cut into 1/2-inch thick coins, butter, room temperature, flour

head garlic, dry red wine, dry red wine, bacon, thick-sliced, 1-inch wide strips, boneless beef roast , cross-rib, trimmed, 1 1/2-inch cubes, onion, chopped, carrot, chopped, all-purpose flour, tomato paste, fresh thyme sprigs, sage sprigs, rosemary sprigs, bay leaves, beef broth, white pearl onions, baby carrots, trimmed and peeled, shiitake mushrooms, stemmed, quartered

boneless beef round roast, flour, salt, freshly ground pepper, salt pork, rind removed, carrots, peeled and thinly sliced, onions, finely diced, olive oil, red burgundy wine, beef broth, bay leaves, garlic cloves, slivered, ribs celery, finely diced, herbes de provence, pearl onions, button mushrooms, cleaned and dried, red bell pepper, seeded and finely diced, couscous, fresh parsley for garnish

streaky bacon, olive oil, lean stewing steak - cut the into 1 1/2 inch cubes, sliced carrot, sliced onion, salt, pepper, plain flour, red wine, beef stock, tomato puree, garlic clove mashed, thyme, bay leaf, button onions or shallots peeled, butter, olive oil, button mushrooms, parsley sprigs

boneless beef chuck roast, extra virgin olive oil, thick-cut bacon , cut into 1/2-inch pieces, kosher salt & freshly ground black pepper, to taste, shallots, thinly sliced (8 to 10 medium), brandy , such as cognac, tomato paste, garlic cloves, finely chopped (2 to 3 tsp.), herbes de provence, red wine , such as cotes du rhone, whole canned tomatoes, orange zest (2-1/2 inches long, removed with a vegetable peeler), slender carrot, peeled and cut into 3/4- to 1-inch chunks (about 2 cups), coarsely chopped fresh flat-leaf parsley

cabernet sauvignon or other dry red wine, beef broth, fresh rosemary leaves, minced garlic, boneless beef chuck roast, cut into 2, thick-sliced bacon, cut into 1/2, beef broth, olive oil, button mushrooms, halved, salt, divided, frozen pearl onions, thawed and drained, carrots, peeled and cut into 2, cornstarch, water, salt and pepper to taste, minced fresh flat-leaf parsley

dry red wine, beef stock or canned broth, marc de bourgogne or good-quality brandy, onion, chopped, carrots, chopped, garlic cloves, sliced, dried thyme, dried rosemary, peppercorns, parsley stems, allspice berries, bay leaf, beef chuck , cut into 2-inch pieces, salt and pepper, slab bacon (rind removed and reserved) sliced lengthwise 1/4-inch thick, crosswise into pieces 1/2-inch wide, butter, oil, tomato paste, pearl onions, butter, sugar, button mushrooms, beurre manie (equal parts flour and softened butter, mixed together, about 1 tbsp each)